I have been seeing "kelp noodles" on the shelf at the grocery store for some time now and have been so curious to try them. Well, the other day I finally bought them, not really knowing what I'd do with them, and yesterday I had the hankering for an asian-inspired lunch. So I whipped out my kelp noodles along with my new fave brand of kimchi and had myself a delicious, healthy little lunch. I then proceeded to eat about half of the remaining bag of kelp noodles plain with just a dash of tamari sauce and sprinkles of seaweed flakes. So...it's safe to say I loved me some kelp noodles!
They are springy, almost crunchy, and have a texture all their own. The flavor is not at all ocean-y. Very mild actually. They would work well in a broth or ramen-style soup. Oh and I also loved that when I opened up the bag, the amount of noodles seemed to expand. So what I initially thought to be a somewhat expensive price tag (about $6 for the bag) ended up seeming pretty reasonable.
So, what the heck are kelp noodles, anyway?!
Kelp noodles are made from the brown kelp you've probably seen at the beach, along with sodium alginate (natural salt derived from brown seaweed), and water, with no additional fillers (how awesome is that?!). They are considered a gluten-free, paleo-friendly, vegan, raw food. They are also rich in the following:
- vitamins A, B1, B2, C, D and E, as well as minerals including zinc, magnesium, iron, potassium, copper, calcium, folic acid
- iodine, which improves thyroid function (although you don't want to overdo it on iodine)
- phytochemical, which help absorb and remove radioactive materials and heavy metals in your body
- polysaccharides, which provide antifungal and antibacterial properties
The best part to me is that when you pull them out of the package, all you need to do is rinse the noodles and they're ready to go. You don't have to do any cooking, boiling, etc. I love the crunch, but if you want them more soft and noodle-like, you can soak them in lemon water or massage them with lemon or vinegar before eating, or just soak them in warm water for a few minutes.
Add fermented veggies, a.k.a. kimchi, for some natural probiotics
Kimchi is on my list of things I want to try making myself, but in the meantime, I found a local brand I love.
Kimchi, or fermented veggies, are great for adding beneficial gut-boosting lactobacilli bacteria to your diet, which aid in digestion. The flavonoids and probiotics in kimchi have anti-aging, anti-cancer, and anti-inflammatory properties. They also help keep sugar cravings under control and strengthen the immune system. So many good things! And what I love about kimchi is it's the perfect easy thing to grab when you don't have a ton of time or salad ingredients on-hand. It adds so much flavor in addition to all the health benefits.
This salad took me all of three minutes to whip up.
Kimchi & Kelp Noodle Salad
handful mixed baby super greens (not pictured)
1 cup kelp noodles
1/2 cup kimchi
1/2 avocado (also not pictured, because I didn't have one, but wished I did!)
dash rice wine vinegar
dash seaweed sesame seasoning
top with cilantro
Thoroughly rinse the kelp noodles and then just pile everything together and voila! you have the perfect super healthy, detoxifying salad. If you'd like to get some meat on here, I think a miso-garlic grilled salmon would be a wonderful addition and that combo would make for a delicious dinner!
This one's for my sister, Carrie, who was asking for more lunch-time and salad ideas. Here you go, girl! Hope you enjoy xo